Chipotle Pork Ribs
with Spiced Potato Coins and DIY Queso Sauce
Our sticky ribs are a true flavour party with melted cheddar cheese and zesty lime added to the mix! Each bite is a delicious balance between sweet and smoky!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
728 g
BBQ Pork Ribs, fully cooked
(Contains Mustard)
460 g
Russet Potato
160 g
Sweet Bell Pepper
80 g
Tomato
1 unit
Green Onion
1 unit
Lime
1 unit
Jalapeño
237 mL
Milk
(Contains Milk)
1 cup
Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Mexican Seasoning
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
1 tbsp
Cornstarch
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Mexican Spice Blend, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, core then cut pepper into 1/2-inch pieces. Thinly slice green onion. Zest, then juice half the lime. Cut remaining lime into wedges. Cut tomato into 1/2-inch pieces. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Combine cheese, cornstarch and remaining Mexican Seasoning in a medium bowl. Set aside.
Line a baking sheet with foil. Remove ribs from packaging. Cut ribs into 2 equal sections. (NOTE: For 4 ppl, cut each rack of ribs into 2 equal sections. You will have 4 sections total.) Arrange ribs on the foil-lined baking sheet. Season with salt and pepper. Add chipotle sauce and any remaining BBQ sauce from the rib package to a small bowl. Season with salt and pepper, to taste, then stir to combine. Spread chipotle rib sauce over top. Roast ribs in the top of the oven until warmed through, 13-15 min.**
Meanwhile, add peppers, tomatoes, green onions, lime zest, lime juice and 1/2 tbsp oil (dbl for 4 ppl) to another medium bowl. Season with salt and pepper, then stir to combine.
When potato coins are almost done, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then jalapeños. Cook, stirring often, until tender, 1 min. Add milk, then bring to a simmer. Once simmering, add cornstarch-coated cheese. Return to a simmer. Cook, stirring constantly, until cheese melts and queso sauce thickens, 1-2 min. Remove from heat. Season with salt and pepper, to taste, then stir to combine. Cover to keep warm.
Divide ribs, potato coins and chopped salad between plates. Divide DIY queso between bowls, then serve alongside for dipping. Squeeze a lime wedge over top, if desired.
